Mild X-ray radiation of food as an alternative to isotope-based food irradiation
Food irradiation has been a subject of intense investigation for almost half a century and extension of shelf life of foods by gamma radiation is legally permitted in more than 40 countries covering a number of foods such as onion, potato, wheat, spices, flours, meat, poultry, fish, pulses, rice, semolina, fruits, vegetables and dry […]